I think I’ve mentioned this before, but I frequently look at raw diet cookbooks and websites – I don’t think there’s anything wrong with cooking food, but I love using them as a resource for healthy desserts and figuring out variations on flavors – those raw people can get super creative, and they usually only use whole foods which is great.

Case in point – they’ve been doing the flax cracker thing forever, they just dehydrate them instead of baking them. I’ve hardly ever seen a recipe for this kind of flax crackers that wasn’t raw, so I decided to see if they worked as well in a standard oven since I don’t own a dehydrator.

They do! These things are awesome – super healthy (flax is all kinds of good for you), super flexible (you could season these with a ton of different flavors), delicious, and easy! And of course, vegan, gluten free, sugar free, yadda yadda yadda.

The basic recipe is essentially just ground flaxseed and water – from there the flavors are up to you. I did a bit of a garlic and onion thing for this recipe, but it would also be great with italian herbs, some nutritional yeast to give it a more “cheesy” flavory, some mexican spices, you name it.

The dough is really easy to work with as well. As I mentioned, you just mix up water, ground flax, some salt and some spices, and then spread it out on a parchment or silicone lined cookie sheet (you do want to make sure it’s lined or really well greased), pre-cut them so they will snap into nice square crackers once they are cooked, and bake for about 20 minutes. I didn’t even have a rolling pin handy and was able to roll the dough pretty thin with just my hands (make sure you keep your hands wet if you do it this way).

As you can see I went right up to the edges – this recipe makes a perfect amount for a standard cookie sheet. In retrospect, I would probably not go quite up to the edges next time, they tended to cook a bit faster than everything else and ended up a bit too crispy (read: “burnt”) – make sure to keep an eye on these and take them out when the edges start to get browned. If the middle isn’t quite cooked enough you can leave them on the pan for a few minutes to finish baking.

That’s all there is to it! Nice crispy crunchy crackers that are crazy healthy. I like making up a couple of batches and just leaving them around to munch on when I want a snack. They’re also great with spreads like hummus or mock salmon dip.

This recipe is for a garlic and onion flavored cracker - to make it with different seasonings omit the garlic and onion powder and use whatever sounds good - nutritional yeast, rosemary, herbs, chili powder, etc.

1 cup water (start with 3/4 c. and add more as needed to make a workable dough)

1/2 tsp salt

1/2 tsp garlic powder

1/2 tsp onion powder

Directions:

Preheat oven to 400 degrees. In a large bowl, combine all the ingredients and mix until an even dough forms. Spread evenly onto a parchment or silicone lined baking sheet - about 1/8-1/4 inch thick. Gently cut dough into squares on the baking sheet (you just need to score the dough so it snaps after it's baked - be careful not to cut up your silicone mat or cookie sheet!) Bake for 20-30 minutes until crisp and edges are browned but not burnt.

Lovely pictures and great simple recipe. I’ve been experimenting with all sorts of gluten-free crackers lately. These flax crackers will surely be included. What dip or spread do you recommend with it?

I just made these and I love them! However, they smell and taste fishy! I heard that’s because the flax seeds are rancid but I just bought the meal from my grocery store already ground. I think I will have to buy fresh from now on.

Just what I was needing. I am on a general cleanse, eating mostly raw and no gluten, sugar, daity, etc … and just HAPPENED to have a bag of Bob’s Red Mill Fax Meal in the freezer. Really, this is going to be PERFECT for my guacs, dips, & spreads. YUMMY. Thank you.

I just found this great page with recipe and super helpful pics. As I read the comments, Bethany’s experience reminded me of reading once that omega 3s are what make fish fishy! I think it would be more pronounced in older oil. I know we’re supposed to buy freshest seed possible and grind as we use but sometimes, the flax seed available will just be fresher than others, no?
So excited to try this recipe for myself and others I know who want to try a flax and chia seed combo cracker! Chia is even higher in omega 3s and other nutrients than flax! You’re not supposed to have to grind chia to get the benefits, but they’re the size of poppy seeds! How do you chew that?! A cracker!!!

This looks good! I got a couple of questions how much flaxseed do I need to ut in the food processor to obtain 2 cups of ground flaxseed? and do you happen to know the nutrition facts for these crackers? Thanks! I will try to make them later.

I loved these! I made a savory seed version with sesame, poppy, and rye seeds and then made a graham style one with some molasses, honey, and cinnamon. These were perfect. Easy, customizable, and deliciously free of all the things that my son is allergic too. Thanks – I’ve shared this recipe (through your site) with everyone I know! It is always good to feel empowered by options when allergies seem to confine and limit. This one gives us some choices.

I was so excited to try these but I’ve made them twice now with fishy results I was also told that the flax could be rancid but it smells fine, the dough smelled fine, smelled good when cooking but then the last few minutes of baking it started to smell bad and now they all taste so fishy I can’t stomach them! I’m so bummed.
Do you think if I buy flax at a big store (Bob’s Red Mill) that there is a chance it’s sat out too long on the shelf? Maybe if I buy from a natural food coop it would be better? I need help! I really want to make these and love them.
Any tips would be great!

I too had the fishy issue. I had kept my flax refrigerated, but I got the rancid fishy taste too. Don’t know what can be done there as we are pretty much at the mercy of suppliers and we don’t know how old their stock is.

I made these last night at home. The flaxseed meal we used was a lot darker than sample pictured in the photo, and I used other spices to flavor the dough. It helped to use olive oil on my fingers to spread the dough evenly throughout the baking pan. Sprinkled with toasted sesame seeds for extra flavor. Baked 15 minutes and no burned crackers. Husband LOVED them! Even took some to work with him today to eat with his tuna fish. Perfect for the low-carb dieter!!

Yay! All recipes for flax crackers are “raw” versions that require a) cooking at low heat in the oven for 8+ hours (not exactly eco-friendly) or b) using an expensive dehydrator. I love hummus and almond butter and am trying to cut out most wheat and gluten from my diet – after 2 weeks I’m noticing significant results, most especially that my carb cravings are nil and I don’t feel as tired as I used to when I’d eat wheat products. Anyhow, I know flax is great for you, and just last week bought some flax meal to enjoy as a hot cereal – it’s filling, tasty, and can be customized in so many ways! Thanks, Jessica! I look forward to making a spicy version of these crackers with fresh jalapenos…
PS: flax meal MUST be refrigerated to keep it from going rancid – I’m learning a lot in a book I’m reading, called “Lose the Wheat, Lose the Weight.”

Any ideas on how to make them cheesy while still being vegan and soy free? Just found out my daughter is allergic to soy, egg and milk to mention a few and I’m trying to find an alternative to gold fish:) I don’t know much about vegan cheese yet. Thanks:)

Thanks for posting this recipe!! Just made them…but did not have enough flax meal on hand (only had 1 1/2 cups) so added 1/2 cup of chia seeds!! So good. After 10 minutes of bakign started smelling fishy (though my flax has been in the freezer)…but taste fine! (hopefully I’m not going to make myself sick). My 3 year old loves them (with vegan butter on them). So yummy!! Also, can’t do onion so did 1 tsp garlic and almost a full tsp of salt. Love how easy this is to make too!!

My experience was that they needed to be sure and be thin so they would turn out crunchy; mine turned out soft and kind of eh. I would surely keep making them but maybe add spices like some of the above to give them some more flavor. I did use them for low carb and added cheese but if you are relying on them for a diet that forbids that, spice it up! They were very very easy.

Just did a quick calculation using the calorie information on the back of my ground flaxseed package. Since this recipe gets all its calories from flaxseed, the calories for the whole recipe are 960. If you make the 24 crackers, that is 40 calories per cracker. Sorry, I don’t have time to calculate the rest of the values at the moment. I’m looking forward to trying this recipe on my wheat free diet.

They smell fishy because they have Omega 3 in them… same as fish. If you’ve ever taken an Omega 3 supplement and then burped, you’ll taste a nasty fishy taste. FORTUNATE, these crackers DON’T taste nasty. They’re yummy!

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[...] for little open faced sandwhiches, humus vehicle and a rad This recipe is modified from from a great flax cracker I found on Pinterest. Go pin it so it’s handy or at least look at photos of the step by step process [...]

[...] for little open faced sandwiches, humus vehicle and a rad This recipe is modified from from a great flax cracker I found on Pinterest. Go pin it so it’s handy or at least look at photos of the step by step process [...]

[...] have an oven right now (good ol’ remodel), so I can’t test this out for you, but here is an article that uses an oven and ground flax seed to make crackers (and the writer is a photographer so her [...]